Notes:

Roast walnuts in a 350-degree oven for about five minutes. This will give it a better texture and flavor.

Yields 12-14 large cookies.

INSTRUCTIONS

Prepare two baking sheets lined with parchment paper. Lightly grease the parchment paper. Cookies are delicate and kind of sticky when baked.

In a large bowl, combine powdered sugar, cocoa powder, and salt. With a whisk, mix well making sure you break up any lumps.

Mix in eggs and vanilla then keep whisking until just combined. Make sure that no dry mixture is visible.

Add the nuts in and this time using a spatula, coat all the pieces with the mixture.

The batter is thick and sticky that spooning it onto the pan can be tricky. A 1/8 measuring cup was used (I wish I had a small ice cream scoop for this.). I placed 6 on each baking sheet and whatever was left of the mixture, I divided it among them. This yields a total of 12 large cookies.

Keep a distance of about 2 inches in between the cookies.

Leave it on the counter for at least 30 minutes to let the surface dry. You can test by touching the surface gently and it shouldn’t stick to your finger. This step will keep the batter from spreading so much as it bakes. It will retain its soft, fudgy inside and give it just the right amount of chewiness.

Position a rack in the upper and bottom thirds of the oven. Preheat to 320 degrees Fahrenheit. Place the cookies in the oven. Bake for a total of 14 minutes, until small cracks start to show on top. You will need to switch the pans halfway through baking.

Let it cool and enjoy your flourless chocolate cookies with walnuts! Leftovers may be stored in an airtight container for up to 2 days.

1. Prepare two baking sheets lined with parchment paper. Lightly grease the parchment paper. Cookies are delicate and kind of sticky when baked.

2. In a large bowl, combine powdered sugar, cocoa powder, and salt. With a whisk, mix well making sure you break up any lumps.

3. Mix in eggs and vanilla then keep whisking until just combined. Make sure that no dry mixture is visible.

4. Add the nuts in and this time using a spatula, coat all the pieces with the mixture.

5. The batter is thick and sticky that spooning it onto the pan can be tricky. A 1/8 measuring cup was used (I wish I had a small ice cream scoop for this.). I placed 6 on each baking sheet and whatever was left of the mixture, I divided it among them. This yields a total of 12 large cookies.

6. Keep a distance of about 2 inches in between the cookies.

7. Leave it on the counter for at least 30 minutes to let the surface dry. You can test by touching the surface gently and it shouldn't stick to your finger. This step will keep the batter from spreading so much as it bakes. It will retain its soft, fudgy inside and give it just the right amount of chewiness.

8. Position a rack in the upper and bottom thirds of the oven. Preheat to 320 degrees Fahrenheit. Place the cookies in the oven. Bake for a total of 14 minutes, until small cracks start to show on top. You will need to switch the pans halfway through baking.

9. Let it cool and enjoy your flourless chocolate cookies with walnuts! Leftovers may be stored in an airtight container for up to 2 days.

Notes

1. The recipe is adapted from Chocolate Epiphany by Francois Payard. I did make a few modifications to the original recipe.

2. Roast walnuts in a 350-degree oven for about five minutes. This will give it a better texture and flavor.